• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.451-457
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• 2011

The purpose of this study was to evaluate the effects of soybean varieties on the physicochemical and sensory characteristics tofu. Five varieties of soybeans(Daewon, Jinpoung, Hwanggum, Jinmi, and Manni) were selected for these experiments. Proximate composition and total phenolic acids in the soybeans, and the moisture, turbidity, lightness, yield rate, texture characteristics, and sensory characteristics of the tofu were measured. The Hwanggum soybeans had the highest levels of crude lipid and crude ash. There was a significant difference in the moisture and yield rate of the tofu(p<0.05). The crude protein and crude lipid contents of the soybeans affected the hardness and springiness of the tofu. In sensory evaluations, significant differences(p<0.05) were shown in taste, texture, and overall acceptability depending on the tofu by soybean variety. Therefore, one should consider soybean varieties when manufacturing tofu.

• Journal of the Korean Society of Food Culture
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• v.28 no.4
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• pp.386-391
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• 2013

This study investigated the effects of freeze-dried sweet pumpkin powder on the baking of bread. Freeze-dried sweet pumpkin powder (0, 3, 6, 9, or 12%) was supplemented during the baking process and the bread volume, weight, specific volume, baking loss rate, texture, and sensory characteristics were measured. The results were following. Freeze-dried sweet pumpkin contained 4.88% water, 4.40% protein, and 4.02% ash. The L-values (brightness) of the bread were significantly lower as increasing amounts of sweet pumpkin powder were added (p<0.001). However, higher values for the a-value (redness) and b-value (yellowness) were observed (p<0.01 for both values). The volume and baking loss rate decreased when the sweet pumpkin powder was added. In contrast, the weight significantly increased as sweet pumpkin powder was added (p<0.01) and the intensity of dark brown color increased. The outer side of the bread was balanced overall, but the outer skin of the bread appeared darker as the amount of sweet pumpkin powder increased. The overall acceptability, hardness (p<0.001), elasticity (p<0.01), cohesiveness (p<0.01), gumminess (p<0.01), and brittleness (p<0.001) increased as sweet pumpkin powder increased as well. However, when sweet pumpkin powder was added at 12%, the overall acceptability value was fairly low. Sensory parameters, such as taste (p<0.001), color (p<0.001), and flavor (p<0.05) were observed when sweet pumpkin powder was used at 3% and these results were lower than the control. Overall acceptability (p<0.001) was best when sweet pumpkin powder was used at 9% and the texture was best when sweet pumpkin powder was used at 6%.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.79-88
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• 2014

This study investigated the quality characteristics of apple jam added with ginger. The apple jam was prepared with apples, sugar, lemon juice and various amounts (0, 2, 4, 6, 8%) of ginger. Increasing the amount of ginger decreased moisture contents and sugar content of the jam, whereas the pH gradually increased. In addition, with increased amount of ginger, the lightness(L) and yellowness(b) significantly decreased, while redness(a) gradually decreased. There wasn't any significant difference in the samples with up to 4% ginger(p<0.05). In the texture profile analysis, hardness and adhesiveness increased significantly with increased amount of ginger. When more amount of ginger was added, cohesiveness increased with no significant difference based on the amount of ginger. With increased amount of ginger, springiness and chewiness gradually increased. The results of the sensory evaluation show that the apple jam added with 4% ginger got the highest overall-acceptability scores. In conclusion, it is possible to enhance the quality and acceptability of apple jam by adding 4% ginger.

• Food Science of Animal Resources
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• v.42 no.2
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• pp.210-224
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• 2022

The use of skim milk is a strategy to increase goat milk yogurt acceptability. However, it can negatively affect yogurt rheology because fat plays a vital role in dairy structural integrity. Thus, this study aimed to investigate the effects of fat replacers on the rheological, physical, and sensory parameters of low-fat cupuassu goat milk yogurts during refrigerated storage (28 days). Five goat milk yogurts formulations were carried out: whole yogurt (WY), skim yogurt (SY), skim yogurt with inulin (SIY), skim yogurt with maltodextrin (SMY), and skim yogurt with whey protein (SWY). Treatments were subjected to bacterial counts, chemical composition, pH, water holding capacity, instrumental color and texture, rheological and sensory analyses. All samples showed reducing pH values, water holding capacity, and L^* and b^* value during storage. Regarding texture, the firmness and consistency decreased during storage. On the other hand, the viscosity index significantly increased during refrigerated storage time. Moreover, all treatments exhibited viscoelastic behaviour. In addition, SIY and SMY showed the highest apparent viscosity. Furthermore, SIY, SMY, and SWY formulations exhibited positive sensory scores for appearance, color, aroma, texture, and viscosity. However, the overall acceptability and purchase intention did not differ statistically between WY and the fat-replacement treatments (SIY, SMY, and SWY). These results indicate that fat substitutes improved the quality of skimmed formulations. Thus, inulin and maltodextrin have the potential as functional fat replaces to produce low-fat goat milk yogurts.

• Journal of the Korean Society of Food Culture
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• v.29 no.3
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• pp.286-297
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• 2014

This study was conducted to evaluate the growth of lactic acid bacteria and quality characteristics of Baechu kimchi prepared with four types of salt (Solar salt, Flower salt, Hanju salt, and Roasted salt) at two different concentrations (10, 15%) during storage. The quality characteristics of kimchi were examined by investigating acid production, growth of lactic acid bacteria, sensory properties, salinity, texture, and color characteristics. Baechu kimchi was fermented for 18 days at $10^{\circ}C$. The pH and total acidity did not change during storage according to type and concentration of salt. Growth of lactic acid bacteria was not affected by type of salt, whereas it was inhibited at 15% salt concentration after 9 days of fermentation. In the quantitative descriptive analysis of sensory properties, kimchi prepared with 10% salt showed significantly higher scores in term of overall acceptability (p<0.05). Meanwhile, there was no significant difference by type of salt. For texture characteristics, hardness of kimchi prepared with 10% salt was significantly higher than that with 20% salt. For color characteristics, L value (brightness) and b values (yellowness) of kimchi prepared with 10% salt increased during fermentation, whereas a value (redness) did not change by type and concentration of salt. The results of this study show that there were no considerable differences in quality characteristics of Baechu kimchi prepared with various types and concentrations of salt. However, Solar salt resulted in more favorable sensory properties and salinity of kimchi than any other types. Further, kimchi prepared with 10% salt showed significantly higher scores in terms of overall acceptability, growth of lactic acid bacteria, salinity, texture, and color characteristics.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.630-636
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• 2004

The effects of soaking and steaming time on the quality characteristics of Korean rice cake (karedduk) were investigated. As the soaking time increased, the water-binding capacity and rice floor solid content also increased. After 8 to 10 hr soaking, 75.2 to $76.8\%$ of particles were smaller than $40\;{\mu}m$, and 23.2 to $24.8\%$ within the range of 40 to $100\;{\mu}m$. Therefore, an extended soaking time reduced the particle size. Texture is an important characteristic used to differentiate karedduk varieties, and is considered by the consumer as a determinant of the overall quality and preference. The hardness, cohesiveness, gumminess and chewiness of the karedduk structure decreased with increasing steaming time, but the springiness was highest after a 40 min steaming time. The overall texture properties were also more acceptable with 8 and 10 hrs soaking times. The L value of the karedduk decreased with increasing steaming time, but the b value increased. Also, the results of the sensory evaluation showed that an 8 hr soaking time and 40 min steaming time produced more acceptable karedduk in terms of whiteness, texture, springiness, chewiness and overall acceptability.

• The Korean Journal of Community Living Science
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• v.27 no.4
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• pp.817-829
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• 2016

In order to develop functional hamburger steak patties, various concentrations of lotus root (Nelumbo nucifera) were incorporated into them. The quality characteristics of the hamburger patties prepared after the addition of 5, 10, 15, 20 or 25% (w/w) lotus root were investigated. The moisture contents of the groups with lotus root were significantly higher than that of the control group. The crude fat and crude protein contents of the control group were higher than those of the other groups. No significant difference in the crude ash content was observed among the groups. The cooking loss rate, rate of reduction in diameter, and reduction in thickness of the groups with lotus root were significantly lower than those of the control group. Accroding to the results, lotus root inhibit cooking loss and help to keep moisture after cooking process. No significant difference in the L value was observed among the groups. The a and b values of the groups with lotus root were significantly decreased compared to those of the control group. No significant difference in hardness was observed among the groups. it suggest lotus root didn't affect the texture of hamburger patties. In the quantitative descriptive analysis, no significant difference in the color and fresh odor was observed among the groups. The groups with lotus root were softer than the control group. The groups with 10 to 25 % of lotus root showed higher juiciness and a sweeter taste than the control group. The preference of appearance, texture, flavor and overall acceptability of the groups with 10 to 25% lotus root were higher than those of the other groups, including the control group. In conclusion, lotus root can increase the acceptability of hamburger patties and 10-25% would appear to be the proper amount of it to use.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.545-551
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• 2010

In this study, Sulgidduk samples were prepared with 0%, 3%, 5% and 7% yacon powder. Sulgidduk samples were then examined for quality characteristics such as moisture content, general components, color, texture profile analysis, sensory qualities, and sugar content, in order to determine the optimal ratio of yacon powder in the formulation. Regarding the general components of yacon Sulgidduk, the contents of crude protein and lipid decreased as the ratio of yacon powder increased. The L-value for color decreased, whereas a- and b-values increased. In the texture profile analysis, 7%-added yacon showed significantly lower hardness, whereas 7% yacon powder showed the highest values for cohesiveness, springiness, and chewiness. The contents of sucrose, fructose, and glucose in yacon Sulgidduk were found to be 3%, 5%, and 7% by LC, respectively. Sucrose showed a decreasing trend with increased yacon powder content, but fructose and glucose increased with increased amount of yacon powder. For sensory qualities, taste/flavor, texture, hardness, and overall acceptability were not significantly different among the 0%, 3%, and 5% yacon powder samples.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.6
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• pp.875-880
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• 2011

This study introduces the addition of wheat fiber, oat fiber, and inulin to Chinese-style sausages, in amounts of 3.5% and 7%, respectively. Researchers used analysis of general composition and texture properties, and sensory evaluation to assess the influence of these three types of dietary fiber on the quality and palatability of Chinese-style sausages. Results showed that the type and amount of dietary fiber introduced did not significantly influence the general composition, color, and total plate count of sausages. However, the addition of wheat fiber and oat fiber significantly hardened the texture of Chinese-style sausages (p<0.05). A greater amount of dietary fiber added implied a harder texture. Added inulin did not influence the texture of Chinese-style sausages (p>0.05). Results of product assessment showed that, aside from sausages with 7% wheat fiber scoring less than 6 points (on a 9-point scale) in terms of overall acceptability, the other groups of Chinese-style sausages scored over 6 points. Judges preferred the sausage groups with 3.5% added oat and wheat fiber. This study demonstrates that adding fiber to Chinese-style sausages to increase the amount of dietary fiber is feasible.

• Preventive Nutrition and Food Science
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• v.11 no.4
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• pp.323-327
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• 2006

In this study, we examined the changes in loaf weight, loaf volume and specific volume, moisture content and water absorption, pH and titrable acidity, shape, texture profile and sensory evaluation using sour dough instead of dough conditioner in bread making. The weight and volume of bread tended to increase in the sour dough bread, compared to the control. The pH of bread tended to be lower in the sour dough bread. The control bread had large irregular pores that were fewer in number, while the sour dough bread had small spots and was very dense and even throughout the whole surface. The texture profile of bread such as hardness, cohesiveness, chewiness and brittleness was lower in the sour dough bread. There were no significant differences in the sensory characteristics of the breads, except for the shape of bread. However, the sour dough A bread was better in color, texture, flavor, touch, moistness, taste and overall acceptability, and the sour dough B bread was better in flavor, touch and taste than the control.